Previshes - honeysuckle for the winter: the best recipes. Jam, jam with gelatin, compote, honeysuckle jelly, honeysuckle rods with sugar for the winter: recipes. Honeysuckle: recipes for the winter with freezing

The article will present you some simple, but very tasty prescriptions of conservation with honeysuckle.

Content

Honeysuckle is a tasty and healthy berry that is ideal for making jam, fruit jelly on a pectin and jam. Experienced housewives strongly recommend that you canned a berry in small jars, since the consumption of jam is not large and the small volume will not allow you to deteriorate jam. In addition, cooked jam to avoid swelling of cans and damage to the product should be stored in a cool place. For this, a refrigerator or even a basement, burial room is suitable.

How to cook honeysuckle jam: simple recipe

The simplest recipe involves quick cooking of berries and canning in jars of 250 and 500 ml.

Come in handy:

Fresh honeysuckle -1 kg. (approximately, you can slightly or more).
Sugar -1 kg. (Add more or less sugar, focusing on your preferences to taste).
Water -200-250 ml. (It is needed for the preparation of sugar syrup).
Lemon acid -1-2 pinch (easily replaced by a slice of lemon if possible).

Cooking:

Sort each berry, throwing up those that are even a little spoiled - this is the secret of good jam without swollen cans.
After the selection, rinse the berries with running water, rolling in your hands. So you can wash away all the remains of dirt that can ruin the conservation.
Leave the berry to dry and drain, weld the syrup from water and sugar.
In hot syrup, put pure honeysuckle and wait for the syrup to boil.
In syrup, boil the berry for 5-8 minutes and all this time the mass should be carefully interfered so that it does not burn.
Honeysuckle will let the juice and the mass will become more liquid.
After that, turn off the fire and wait for the cooling of the berry (it may take up to 7 hours), and then again bring to a boil and start canned.

Interesting: jars for rolling honeysuckle jam can be sterilized in several ways: the usual heating steamed or in the oven, as well as washing with soda and holding in a microwave.

Honeysuckle jam: recipe for five minutes

Interesting: jam is not in vain called "five -minute." It will take you no more than 5-7 minutes to prepare it and as a result you will get delicious conservation.

You will come in handy for this:

Honeysuckle -1.5 kg. (plus or minus 100-200 gr., You can choose any size, acid or sweet).
Sugar -1 kg. (Please note that for acidic honeysucking you may require up to 1.5 kg of sugar).
Cinnamon stick

Cooking:

To prepare delicious jam, you will definitely need to sort the berry so that in jam there can not be spoiled, broken and rotten.
The berry can be suppressed with a bit so that it let the juice or leave it with a whole (for its preferences).
Pour the berry with sugar and let it stand (well, if you do it at night, but for several hours it is enough).
When honeysuckle gives juice, it can be placed on fire in an enameled bowl.
Squeeze the lemon juice in a bowl or put a whole slice, lower the cinnamon sticks (they may not be added or replaced with ground cinnamon-0.5-1 tsp).
Bring the honeysuckle to a boil and turn on the timer, because you need to cook the berry for exactly 5 minutes and then only turn off the fire. Do not forget to interfere with the mass so that it does not burn.
After the cooking process, cinnamon sticks and lemon slices are obtained from the berry mass.
After 5-minute cooking, the mass is canned into small jars.

Honeysuckle Puffed with sugar: recipe for the winter

There is one recipe that will allow you to prepare delicious sweet conservation of honeysuckle completely without cooking. This is a dull honeysuckle! In this case, you should not worry about the fact that the jam will deteriorate, because you will use a lot of sugar, and it acts as a good preservative that does not allow the product to deteriorate and swell the jar.

You will have to have a recipe:

Fresh honeysuckle -1 kg. (berries of any variety, sour or sweet, but necessarily fresh).
Sugar -1 kg. (Sugar proportions with berry should be 1: 1).

Harvesting:

Before you begin to grind honeysuckle, it should be thoroughly sorted, throwing everything that is spoiled.
After this, running water, the berry is washed from traces of dust and dirt. It will not be superfluous to pour boiling water on the berry (to kill pathogenic microbes and bacteria).
After dry the berry or wipe it with a towel
Grind the berry using a meat grinder or blender (the latter is preferable, as it gives a more pleasant and small consistency).
Add sugar to the duffed berry puree and, if you interrupted the mass with a blender, turn it on again.
Pour the sugar-berry mass into small jars that previously passed sterilization and roll up.
Such jam should be stored exclusively in a cool place: refrigerator, cellar, basement, pantry.

Honeysuckle jam with gelatin: recipe

Gelatin will add your sweet conservation density and jelly -like consistency, which will turn jam jam. In order for your hobby jam to be homogeneous, the berries should be thoroughly interrupted by the blender several times. You can do with sieve, as well as a meat grinder for grinding, but be prepared for the fact that Jam will have small pieces of fruits.

For jam you will need to have:

Fresh or frozen honeysuckle -1 kg. (If the berry is frozen, she should be completely melted before cooking).
Sugar -1 kg. (You can regulate the sweetness of the jam yourself by adding a larger or less sugar).
DENTINT POWS -1 small bag in 10 g.

Cooking Jem:

The berry is very thoroughly sorted, throw off all the spoiled berries, rotten and beaten.
Wash the honeysuckle with running water, removing the remaining dust and dirt.
Dry the berry and only then grind for the necessary consistency.
Soak the gelatin in a small amount of cold water in advance.
Put the berry puree on the fire and bring to a boil, add sugar and start cooking, thoroughly interfering and throwing the prevailing foam.
Jem cooking time is no more than 3-5 minutes.
After that, pour gelatin into the jam with a thin stream (you mix it in advance with a spoon to such a state in a steam bath).
Mix jam thoroughly and roll up into small and pre -prepared jars.

Honeysuckle compote in banks: recipes for the winter

Honeysuckle compote is not only a delicious drink, but also very useful, because this berry has a huge supply of vitamins.

You will need to have:

Fresh honeysuckle -2 tbsp. (You will get one large bank bank).
Sugar -1 tbsp. (Its number depends on your preferences).
Water -2 l. (approximately)

Cooking:

Sort the berries, wash them, let them dry. If this is not done, the compote can deteriorate or quickly throw it away, which will ruin all your conservation.
Pour the honeysuckle into a glass cleaned jar and boil water.
Pour sugar into the berries and pour boiling water on top (very coolest) on top.
Let them cost about 10 minutes, then drain the infused water and boil again.
Pour the honeysuckle with boiling water and close the jar with a can, put your feet upside down, wrap it with a blanket and only after cooling, remove for storage.

Jelly jelly: recipe for the winter

Jelly and thick jam is obtained due to a large amount of sugar in the recipe.

For jelly, you will need to have:

Honeysuckle -1 kg. (If the berry is frozen, she needs to melt).
Sugar -1.5-2 kg. (It will help the workpiece to be thick and jelly).

Cooking Jem:

Sort the honeysuckle, throw off all the “spoiled” berries, rotten and beaten.
Wash the honeysuckle with running water, removing the remaining dust and dirt.
Grind the honeysuckle for the necessary consistency.
The berry should be boiled, add sugar and cook, thoroughly interfering and throwing the appearance that appears.
Jem cooking time is no more than 5-6 minutes.
Mix jam thoroughly and roll up into small and pre -prepared jars.

Honeysuckle: recipes for the winter with freezing

Freeze honeysuckle in the freezer in a freezer in several ways:

The whole berry.For the convenience of storage, you should wash it, dry and pour 0.5-1 kg into plastic bags.
The berry is dashed. You can grind the berry with a blender or meat grinder. The mass is perfect for the preparation of compotes, jam and jam in the winter.
Berry groomed with sugar. It is best to grind the mass with a blender and pour into 0.5 liter plastic bottles.